Chocolate Caramel Brownie Cups
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved - just lots of good, delicious ingredients. For the chocolate caramel pieces, I buy bars of caramel chocolate or those treat bags of caramel chocolate buttons and roughly chop them before adding at the end. Of course, you can sub for something similar!
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Servings: 9
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Chocolate Caramel Buttons/Bar Roughly Chopped
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line 10 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped caramel chocolate. Scoop tablespoons of batter into each muffin hole, until just over 2/3 full - this should be about 9-10.
- Bake 20-25 minutes, until the tops look crisp/shiny and are no longer wobbly. Let cool on a wire rack before serving!